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Packaging Update

If you purchased chocolate in the last couple weeks you may have noticed that some of the bars have new packages. We made a few changes to the sizing, text and how we close the packages. I wanted to send you an update and let you know we didn’t change these for change sake. The first reason we changed the overall size of the packages is because we are in the process of creating custom chocolate molds. We want the new bars to be a little thinner without changing the weight so the bars will be slightly wider and taller. Thinner molds will make it easier to snap the bars apart and should speed up our production times. The second reason for an update was that we weren’t happy with how our packages sealed. Folding all the scores, tucking in the small tab and sticking on the clear seal takes a lot of time to do by hand. Plus the silly clear seals either fell off or you couldn’t get them off. To improve this we added a few more scores and changed the tab to lay on the outside with double sided tape. Honestly I think there’s still room…

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We Won Three International Chocolate Awards

The International Chocolate Awards for the Americas were announced on June 26 in New York City and we won three medals: Silver Medal – Prohibition Dark Milk Chocolate with Bourbon and Smoked Sea Salt Silver Medal – Espresso Dark Chocolate Bronze Medal – Dark Milk Chocolate with Cocoa Nibs We are super excited to win three medals this year! It is a great honor to be recognized by the international chocolate community. Since the beginning our goal has been to make the highest quality chocolate, meaning it taste great and is ethically sourced. So we are proud of the farmers in Ecuador who grew the fantastic beans used in all three of these chocolates. All three award-winning bars plus the 2015 Good Food Award winning Fahrenheit 513 bar are available from our shop at Findlay Market, our online store and at select retailers throughout the Greater Cincinnati Region and the country. The Espresso Dark Chocolate Bar is dairy free and vegan friendly.

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Hawaii’s Big Island Chocolate Festival

In April I had the opportunity to participate in Hawaii’s Big Island Chocolate Festival. Many people do not realize that Hawaii is the only state to grow cacao commercially. Most of the beans grown on the island, stay on the island, being turned into chocolate at a number of small “tree-to-bar” operations. The purpose of the Festival is to introduce the island’s beans to a wider audience. I was invited to make a presentation to local farmers on small scale chocolate making. Most growers do not make their own chocolate. The beans are sold to the few chocolate makers on the island. As the farms grow and look for broader markets, there is a need for the farmers to understand the quality and flavor profiles of their beans. My presentation concentrated on the type of equipment we use in Maverick Chocolate Company’s facility in Cincinnati, especially our test batch equipment. I also acted as one of the judges for both raw beans and finished bars. While there is some great cacao on the island, there is room for improvement. Fermentation rates were inconsistent which produces off flavors. Fermentation is a big challenge for Hawaiian cacao because the evenings become quite…

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New Origin, Piura Blanco 65% Dark Chocolate

  Our newest bar is Pirua Blanco, a 65% dark chocolate from Peruvian cocoa beans. Piura is a northern region of Peru bordering on Ecuador. The beans are a rare Criollo variety with a pale white color ‘Blanco’ when raw.   At 65% dark the chocolate has a semi-sweet honey and plum fruit flavor. The bars are available now in our Findlay Market factory store and in our online store.    

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French-Style Drinking Chocolate Recipe

I love that chocolate is part of daily life in the French culture. This starts with breakfast where le chocolat chaud, or hot chocolate, is as popular as coffee. Before we get into the specifics of French-style hot chocolate let’s discuss the difference between hot chocolate and hot cocoa.   Hot chocolate vs. hot cocoa is one of those things that is obvious but you never think about until someone explains it. Hot chocolate is made with chocolate and hot cocoa is made with cocoa powder. The difference is cocoa butter which makes hot chocolate rich and creamy. Unfortunately hot chocolate and hot cocoa are often used interchangeably which is why we’ve created the term ‘drinking chocolate’ to distinguish true hot chocolate.   French-style drinking chocolate is simply high quality chocolate and milk. It’s so simple, yet that’s what makes it stand out. It is thick and rich from the high ratio of chocolate to milk but still drinkable. And with only two ingredients the quality of chocolate stands out.   Another popular way to make hot chocolate is Italian or Spanish-style–known for being so thick “your spoon will stand in it.” This effect is created by the addition of…

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2015 Cacao Farm Trip to Peru

This past summer I had the opportunity to visit multiple cacao farms in the Peruvian Amazon basin with a group of 60 chocolate makers from 16 different counties. The trip was organized by USAID to promote Peruvian cacao exports. Maverick Chocolate has used Peruvian beans since the beginning – our Morropon and Tumbes are two of our customers’ favorite flavors.   The trip started in Lima with a tradeshow and exhibition from local growers and chocolatiers. I was able to sample a wide variety of cacao beans and chocolate. The most amusing part was the fashion show with chocolate covered dresses. The business aspects were also beneficial as I met with export companies, more co-operatives, and farmers.      The trip continued in Tingo Maria. We flew from Lima to Pucallpa then by bus to Tingo Maria. The countryside is rugged but lush. This area alternates between mountainous and Amazon River tributaries. We had to swerve around fallen boulders and washed out highways. Landslides are a serious concern and hazard on the highways. Crossing the rivers was done on ferries of old steel hulls strapped together with logs and an outboard motor. We drove onto the logs and away we went.…

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Drinking Chocolate Mix Now Available

You can now enjoy our popular in-house drinking chocolate at home with 65% Dark Drinking Chocolate Mix! Made from our single origin Ecuador and Peru cocoa beans, this 65% dark chocolate creates the perfect balance of rich chocolate and sweetness. Inside the reclosable bag you’ll find 9 oz. of pulverized chocolate mix-easy to melt and mix at home. Makes approximately six 8 oz servings. Find our 65% Dark Drinking Chocolate Mix online and in our factory-retail shop today.

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International Chocolate Awards 2015

On Monday, June 29th, Scott and I accepted a silver medal from the International Chocolate Awards for our Prohibition Bar, a bourbon 60% dark milk chocolate bar with bourbon smoked sea salt. We are honored to be recognized alongside many of the world’s finest chocolate makers.   “The International Chocolate Awards is an independent competition recognizing excellence in fine chocolate making and in the products made with fine chocolate. By making consumers more aware of the hard work and craft that goes into the best fine chocolate products, the International Chocolate Awards helps the fine chocolate industry to grow. By helping to identify the best chocolate made with the best cacao, we hope to help chocolate makers, chocolatiers and cacao farmers continue to succeed at producing the world’s best fine cacao and fine chocolate. The judges include a wide range of experts, tasters, pastry chefs, food journalists, bloggers, sommeliers, and chefs from Europe, North America, South America, and Asia.”   We are excited to have won the International Chocolate Award so soon after winning the 2015 Good Food Award. We are very proud to have recognized by our peers especially since we have only been in business for one year.…

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Why Chocolate? Our Story Part 1

I come from a long line of business owners – my mother and father each had their own business; my maternal grandfather was a blacksmith and my grandmother owned a health food store; my paternal grandfather was a farmer. Due to this entrepreneurial family spirit, I’ve long felt that I needed to do something on my own. I suspect this was more for the independence than anything else – I have a bit of a problem with authority. In the past few years, the urge to start something became more acute. I didn’t want to wait so long that I would no longer have the energy to create a new business. It was vital that the new venture be something that my wife, Marlene, and I could participate in equally. I tried consulting and tossed around a few other ideas like furniture making but none of these provided meaningful work for Marlene. Marlene has always enjoyed chocolate. During my travels, I would seek out chocolate shops in order to bring home something new or interesting. Some of the chocolate was terrible but several German and French makers were very well received at home. As I often flew through Paris, I…

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